During one of the page peels, I came upon an entry that I remembered liking. I had most of the ingredients, and I needed a side dish for dinner that was quick/easy and would go with the tuna salad I had made earlier in the day.
The photo and entry from July 9, 2013: a potato salad with arugula.
-The small Yukon Gold potatoes were boiled and cooled before cutting in half
-A medium sized shallot was sauteed in EVOO
-The dressing included EVOO, balsamic vinegar, lemon zest,
black pepper, and honey dijon
-The potatoes were mixed with the shallots, arugula, and the dressing…very tasty!
Note: The 2013 salad used grainy dijon, and pinot grigio vinegar.
In the 2013 entry I also also served grilled shrimp and chicken sausage kabobs, baked beans ( it was our July 4th meal -that has to be the only explanation for the beans) and Veuve Cliquot!!
Last night's other dish - tuna salad sandwiches- certainly paled to the 2013 spread and were mediocre at best, so I am not going to bore you or me with the recipe.